Ingredients:
1 lb cooked chicken breast, shredded
2 cups spinach, chopped
1 16 oz jar roasted salsa verde (roasted is key!)
8 oz shredded Mexican cheese
6–8 tortillas
Chopped cilantro (optional)
How To:
Add the shredded chicken and chopped spinach to a bowl. Mix in ⅓ of the salsa verde and ½ of the shredded cheese.
Distribute the filling evenly onto your tortillas and roll them up.
Spray a baking dish with oil and add a layer of salsa verde to the bottom. Place your filled tortillas on top.
Pour the remaining salsa verde over the enchiladas and top with the rest of the cheese.
Bake at 375°F for 25–30 minutes or until the cheese starts to brown and the sauce is bubbling.
Serve as is or elevate with toppings: cilantro, red onion, green onion, sliced jalapeños, and avocado are all delicious!
Notes:
To make it gluten free, swap the tortillas for corn tortillas or sietefoods tortillas. To make it dairy free, omit the cheese– I’ve made it this way for clients and it still turns out perfect!
If you’re not a cilantro fan, just leave it out or add it to your plate after serving. My husband doesn’t like it so I always add mine on at the end.
To save time shredding your chicken, toss it in a blender and pulse for a couple of seconds– it’s so much faster than doing it by hand or with a fork. A KitchenAid stand mixer with the paddle attachment works great too!
If you make any of these recipes, i would love to see! Tag me (@makaylasmucker) on IG and (@makaylasmuckerr) on TikTok!
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